Leftover Thanksgiving Eggs Benedict


Oven-Poached Eggs

  • 6 large eggs
  • 6 tbsp. water, divided

Cranberry Hollandaise Sauce

  • 2 tbsp. water
  • 3 large egg yolks
  • ½ c. unsalted butter
  • 2 tbsp. leftover cranberry sauce
  • ¼ tsp. lemon zest
  • 1 tsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • salt, to taste

Toppings

  • Add Bakery jumbo cornbread muffins, cut into 3 pieces
  • Add leftover cranberry sauce
  • 1 c. leftover mashed potatoes
  • ½ lbs. cooked leftover turkey
  •  Add Fresh parsley, chopped, for garnish

 

Preheat oven to 350 degrees. Spray a standard size muffin tin with nonstick cooking spray. Crack 1 egg into 1 muffin cup; repeat with remaining eggs. Top each egg with 1 tablespoon water. Bake eggs 10 to 14 minutes, or until desired doneness.

Due to the water on top of the eggs, the eggs will continue to look jiggly and undercooked. The eggs are completely cooked when the whites are completely opaque.

While eggs bake, make Cranberry Hollandaise Sauce. Place egg yolks and water into a medium saucepan, whisk until well incorporated. Cook over medium-low heat, whisking constantly, about 2 to 3 minutes or until egg mixture starts to thicken. Add butter, 1 tablespoon at a time, whisking constantly and being careful not to scramble eggs. Continue whisking, over medium low heat, until butter is incorporated and hollandaise sauce reaches desired consistency and temperature reaches at least 165 degrees. Slowly whisk in cranberry sauce, lemon zest and juice, and Dijon mustard. Remove from heat.

Place cornbread onto 6 serving plates. Top with mashed potatoes and leftover turkey. Remove eggs from muffin tins, using a slotted spoon. Top oven-poached eggs with cranberry hollandaise sauce and garnish with fresh parsley, if desired.

ENJOY YOUR MEAL


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